Simple Lemon Parsley Potatoes Recipes

LEMON PARSLEY POTATOES

Lemon Parsley Potatoes image

Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice

Steps:

With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.

Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

SIMPLE LEMON PARSLEY POTATOES

Simple Lemon Parsley Potatoes image

For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 4

Ingredients

3 pounds small new red potatoes, quartered
1/2 cup butter, melted
3 tablespoons lemon juice
3 tablespoons minced fresh parsley

Steps:

Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

PARSLEY POTATOES

Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

LEMON PARSLEY POTATOES

Lemon Parsley Potatoes image

This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!

Provided by threeovens

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb red potatoes, quartered
2 cups low sodium chicken broth
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon fresh ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup fresh parsley, chopped

Steps:

Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.

Nutrition Facts : Calories 167, Fat 7.7, SaturatedFat 1.2, Sodium 495.1, Carbohydrate 22, Fiber 2.2, Sugar 2.4, Protein 4.8

LEMON PARSLEY POTATOES

Lemon Parsley Potatoes image

Make and share this Lemon Parsley Potatoes recipe from Food.com.

Provided by Miraklegirl

Categories Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs small red potatoes or 2 lbs new potatoes
1 1/2 teaspoons salt, divided
2 tablespoons butter or 2 tablespoons margarine, cut into pieces
1/3 cup finely chopped flat leaf parsley
1 teaspoon grated lemon, zest of
1 clove garlic, minced
1/8 teaspoon black pepper

Steps:

Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
Add cold water to cover and 1 teaspoon salt.
Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
Drain in a colander, then return the potatoes to the pot.
Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
Toss gently until they are coated with the parsley mixture.
Serve immediately.

Nutrition Facts : Calories 229, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 929.5, Carbohydrate 40.4, Fiber 5.2, Sugar 1.9, Protein 4.9

PARSLEY POTATOES

Parsley Potatoes image

Provided by Pierre Franey

Categories easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

8 red waxy new potatoes, about 1 pound
Salt to taste if desired
1 tablespoon butter
1 tablespoon finely chopped parsley

Steps:

Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water.
Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain.
Add the butter to the potatoes and toss. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 406 milligrams, Sugar 1 gram, TransFat 0 grams

MOM'S PARSLEY POTATOES

Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES

Lemon and Parsley Skillet-Roasted Fingerling Potatoes image

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Provided by Claire Saffitz

Categories Bon Appétit Potato Parsley Kid-Friendly Side Thanksgiving Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 12 servings

Number Of Ingredients 6

Ingredients

3 pounds fingerling potatoes, scrubbed, halved lengthwise
1/3 cup fresh lemon juice
2 teaspoons kosher salt
6 tablespoons unsalted butter, cut into pieces, divided
1/3 cup chopped fresh parsley
Flaky sea salt

Steps:

Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
Do ahead
Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

Baby Potatoes with Parsley and Lemon Butter image

Categories Citrus Herb Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 pounds mixed baby potatoes (such as white- and red-skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

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